Application of hazard analysis and critical control point [HACCP] on mango pulp and mango juice

ABSTRACT

HACCP plan was established for mango pulp production and mango juice processing lines. Results showed that the number of aerobic, anaerobic bacteria, Bacillus cereus decreased from 5.0 x 10[4] CFU/g and 7.0 x 10[3] CFU/g to -ve, -ve, -ve respectively after HACCP in the mango pulp. Mold and yeast, Coliform group, E. coli and Staph. aureus were not found in mango juice either before or after HACCP. Aerobic and anaerobic bacteria were found before HACCP in mango juice. Verification procedures of cleaning and disinfection plan, controlling of critical control points[CCPs] and HACCP system through the microbiological tests were conducted. The results revealed that the microbial load was significantly decreased to the acceptable levels at all processing steps: